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本文探讨了酸法水解棉子饼粉制取氨基酸水解液的工艺特点，在原料前处理和水解液后处理过程中去除棉酚的技术，为棉子饼的综合利用找到了一条出路。同时比较了低酚棉子饼粉，有酚棉子饼粉、大豆饼粉和菜子饼粉酸水解所得氨基酸的水解率和平移率，提出对几种油料饼粉进行混合水解，以便氨基酸水解液营养平衡，利用价值高。
In this paper, the technical characteristics of acid hydrolysis of cottonseed cake powder to produce amino acid hydrolyzate were studied. The technology of removing gossypol in the pretreatment of raw materials and the post-treatment of hydrolyzate was explored to find a way out for the comprehensive utilization of cottonseed cake. At the same time, the hydrolysis rate and translation rate of amino acids obtained from acid hydrolysis of low-phenol cottonseed meal, phenol-cottonseed meal, soybean meal and rapeseed meal were compared. It was proposed that several kinds of oilseed meal be mixed and hydrolyzed so that amino acid hydrolyzate Nutritional balance, high value.